Isreali Couscous with Butternut Squash

This week is all about fall. On Sunday I made roast duck with a pomegranate reduction, and when Peter and I were planning dinner we came up with this great side dish. Israeli couscous has quickly become one of my favorite ingredients to play with. You can treat it just like risotto, but it’s much easier to make. This one has the great combination of sweet roasted butternut squash and savory couscous.

1 1/3 cups Israeli couscous
¼ c. toasted slivered almonds
½ onion, small dice
1 clove garlic
½ cup dry white wine
2 cups chicken stock
Zest of 1 lemon
2 T lemon juice
olive oil
Salt and pepper
Crushed red pepper
3 T minced Italian parsley
½ cup shredded parmesan
1 butternut squash cubed

Preheat oven to 375. Cut the squash into 3/4" squares. Roast the squash on a sheet pan for 20-30 minutes untill soft.

Saute onions and garlic with a pinch of kosher salt and chili flake on medium heat until softened, 3-5 minutes. Turn heat up to high and add couscous and almonds. Continue to sauté until the couscous and almonds begin to brown. Add white wine to deglaze, then add stock and lemon zest. Bring to a boil and cover, turn heat down to low and simmer until almost all liquid is evaporated, 15 -18 minutes. Add half the parmesan, lemon juice, 2 tablespoons parsley and a tablespoon of EVOO and stir. Stir in roasted squash. Garnish with remaining parmesan and parsley.

Radicchio Caesar Salad

A couple of weeks ago I was at Nostrana for a luncheon and I had their Radicchio Caesar salad. I had forgotten what a wonderful salad it was. The creamy citrus dressing foils the bitter radicchio. In a world of ubiquitous Caesar salads this one will get your attention.


1 head Radicchio
1 Cup picked parsley leaves
2 green onions
croutons

Caesar Dressing
2 cloves garlic minced
1 teaspoon anchovy paste
2 egg yolks
1 tablespoon dijon mustard
1 tablespoon red wine vinegar
the zest and juice of one lemmon
½ cup olive oil

For the caesar dressing combine the garlic, anchovy, egg yolks, Dijon, vinegar, zest and juice of a lemon and grated parmesan cheese. With the blender running, slowly add the olive oil in a small steady stream. The dressing should come together into a creamy dressing. Taste the dressing and add salt and pepper as needed.

Wash the radicchio and toss it with the parsley, green onions, croutons and dressing. Garnish with grated parmesan.

Portobello Mushroom Lasanga

This week for the debate Peter and I made dueling Lasagnas. Peter made his family's sausage lasagna and I made Ina Garten's mushroom lasagna. I like this lasagna because it's rich and creamy and you don't miss the meat in anyway.


Portobello Mushroom Lasagna
From Ina Garten

Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (11/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds portobello mushrooms
1 cup freshly ground Parmesan

Preheat the oven to 375 degrees F.

Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.


Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.


To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.